Thinly sliced mushrooms marinaded in a parsley vinaigrette served on puff pastry rounds and topped with a mushroom pate.
Preheat the oven to 200°C.
Cut the puff pastry into rounds with a 12cm diameter. Place on a lined baking tray, cover with a second baking tray and bake in the oven for 20 minutes.
Peel the mushrooms and cut off the stalks. Thinly slice half of the mushrooms and cut the other half into quarters.
Squeeze the juice of half a lemon on to the sliced mushrooms.
Peel the shallots and the garlic. Wash and pick the parsley.
Place the olive oil, garlic, parsley leaves and the white balsamic vinegar in a food processor. Season with salt and pepper and then blitz.
Sweat the shallots in a knob of butter and add a pinch of salt. Add the quartered mushrooms and cook for 10 minutes. Add the cream and cook for a further 5 minutes.
Transfer to a food processor and blitz to a coarse pate. Check the seasoning and then add the hazelnut oil.
Arranfe the sliced mushrooms on top of the pastry and brush with the parsley vinaigrette. Top with a quenelle of the mushroom pate and finish with a handful of fresh rocket leaves. Decorate the plate with a little more of the parsley vinegraitte.
«You shouldn't need to wash the button mushrooms, just peel them and remove the stalk.»